Postharvest quality properties of potential tropical fruits related to their unique structural characters

The cracking of sweet cherries causes significant crop losses. Sweet cherries (cv. Bing) were coated by electro-spraying with an edible nanoemulsion (NE) of alginate and soybean oil with or without a CaCl2 cross-linker to reduce cracking. Coated sweet cherries were stored at 4 °C for 28 d. The barrier and fruit quality properties and nutritional values of the coated cherries were evaluated and compared with those of uncoated sweet cherries. Sweet cherries coated with NE + CaCl2 increased cracking tolerance by 53% and increased firmness. However, coated sweet cherries exhibited a 10% increase in water loss after 28 d due to decreased resistance to water vapor transfer. Coated sweet cherries showed a higher soluble solid content, titratable acidity, antioxidant capacity, and total soluble phenolic content compared with uncoated sweet cherries. Therefore, the use of the NE + CaCl2 coating on sweet cherries can help reduce cracking and maintain their postharvest quality.

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Assessment of Mint, Basil, and Lavender Essential Oil Vapor-Phase in Antifungal Protection and Lemon Fruit Quality

Molecules ◽

10.3390/molecules25081831 ◽

2020 ◽

Vol 25 (8) ◽

pp. 1831 ◽

Cited By ~ 1

Author(s):

Renata M. Sumalan ◽

Raufdzhon Kuganov ◽

Diana Obistioiu ◽

Iuliana Popescu ◽

Isidora Radulov ◽

...

Keyword(s):

Essential Oil ◽

Postharvest Quality ◽

Quality Properties ◽

Chemical Treatments ◽

In Vivo Experiments ◽

Ic50 Values ◽

Set Up

There is an increasing interest in developing natural methods to replace the current chemicals used for maintaining postharvest quality of citrus fruits. The essential oil antifungal activity of mint (MEO), basil (BEO), and lavender (LEO) acting as the vapor-phases was tested against Penicillium digitatum. The minimum doses with fungistatic and fungicidal effect, in vitro, acting as the vapor-phases, were set up. The minimum fungicidal dose was 300 μL for BEO and 350 μL LEO, while for MEO only minimal dose with fungistatic effect was reached. The IC50 values were calculated and used (v/v) for testing preservation of lemon fruits, in close space enriched in vapor oil. For this purpose, the following two independent in vivo experiments were carried out: experiment 1, inoculated lemons with P. digitatum stored without chemical treatments 7 days, at 22 ± 2 °C, at two concentrations (C1—IC50 equivalent; C2—half of C1); and experiment 2, the non-inoculated lemons kept under the same conditions and concentrations of EO vapor served to evaluate the lemon quality properties. The results showed that antifungal protective effect was provided in the order of LEO-C1 > BEO-C1 > MEO-C1 > BEO-C2 > MEO-C2 > LEO-C2. The quality indicators like weight loss, pH, and firmness were not negatively influenced.

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Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.)

Journal of Food Quality ◽

10.1155/2017/8608304 ◽

2017 ◽

Vol 2017 ◽

pp. 1-9 ◽

Cited By ~ 14

Author(s):

X. Ruelas-Chacon ◽

J. C. Contreras-Esquivel ◽

J. Montañez ◽

A. F. Aguilera-Carbo ◽

M. L. Reyes-Vega ◽

...

Keyword(s):

Guar Gum ◽

Storage Period ◽

Edible Coating ◽

Soluble Solids ◽

Postharvest Quality ◽

Quality Properties ◽

Solanum Lycopersicum L ◽

Solids Content ◽

Biodegradable Coatings

There exists an increasing interest from consumers and scientific community in developing edible-natural-biodegradable coatings to replace commercial wax-based coatings for maintaining postharvest quality of vegetables. In this work, the effectiveness of guar gum coating on various quality characteristics of Roma tomato at 22±2°C over a 20 d storage period was investigated. Tomatoes were covered with a 1.5% guar gum coating plasticized with glycerol at 30% and stored at 22±2°C and 40% RH for 20-d. Tomatoes covered with edible coating significantly enhanced firmness and reduced weight loss, delayed changes on soluble-solids-content, retarded loss of total acidity, and decreased respiration rate compared with uncoated-control fruit. Sensory analysis by trained panelists revealed that the use of the edible coating influenced the acceptability of tomatoes. There were significant differences on the scores given by panelists when comparing the coated and uncoated tomatoes. It was concluded that guar gum affected favorably the physicochemical, microbial, and sensorial quality properties of Roma tomato and therefore could be beneficial in delaying the ripening process at 22±2°C.

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Soil and tropical fruits

Fruits ◽

10.1051/fruits/200863500 ◽

2008 ◽

Vol 63 (5) ◽

pp. A1-A1

Keyword(s):

Tropical Fruits

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EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

Anbar Journal of Agricultural Sciences ◽

10.32649/ajas/2020/13 ◽

2020 ◽

pp. 140-153

Keyword(s):

Shelf Life ◽

Chemical Properties ◽

Thiobarbituric Acid ◽

Control Group ◽

Meat Sample ◽

Refrigerated Storage ◽

Immersion Method ◽

Quality Properties ◽

Lemon Peel ◽

Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

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Guava (Psidium guajava L.) Fruit Coating with Gum – Arabic for Quality and Fruit Fly Control

Journal of Experimental Sciences ◽

10.25081/jes.2018.v9.3439 ◽

1970 ◽

pp. 01-04

Author(s):

Esameldin B. M. Kabbashi, Ghada H. Abdelrahman and Nawal A. Abdlerahman

Keyword(s):

Shelf Life ◽

Gum Arabic ◽

Fruit Fly ◽

Psidium Guajava ◽

Postharvest Quality ◽

Guava Fruit ◽

Fruit Shelf Life ◽

Fly Control ◽

And Control ◽

Subtropical Fruit

Guava (Psidium guajava L.) is a lovely tropical and subtropical fruit that originates in Mexico, Central America, and then taken to other distant and near parts around the world. In Sudan this popular fruit is produced in orchards and household and is so profitable but yet attacked by a lot of fruit fly species of the Genera Ceratitis and Bactrocera and the result is a loss of more than 70%. This research aimed at evaluating the effect of Gum Arabic coating (GAC) in extending the shelf life of guava fruit and disinfesting it from these notorious pests. Guava fruits from Kadaro orchards, Khartoum North, were tested using seven concentrations of Gum Arabic solutions. The results reflect that 1: 4 (25%) and 1: 8 (12.5%) (GA: water) concentrations attained 56 and 40% disinfestation, respectively whereas the other lower concentrations effected corresponding results in a range from 20 – 08%. The reduction in maggots per test fruit reached upto 188% as compared to the control. The highest concentrations (1: 4 & 1: 8) effected a sustainability of 52% in fruit firmness (FF) with an average of medium (3) FF compared to soft FF (4) in the control. The corresponding results in other lower concentrations (1: 16; 1: 32; 1: 64; 1: 72 & 1: 96) were 36, 24, 24, 20 and 16%, respectively. In addition to an average FF of 4 (soft) for all these concentrations and 5 (very soft) for all the corresponding controls. Nevertheless, the sustainability of fruit color (FC) effected by the test concentrations was 52, 44, 24, 22, 24, 20, and 24%, respectively. Regarding these results, the two highest test concentrations effected a sizeable disinfestation and control of fruit flies and a good extension of shelf life of guava in Khartoum State. These findings support using this treatment as an effective IPM tool to extend guava fruit shelf life and upgrading its postharvest quality.

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